So Ive been reading that a good strong ale with belgian stains of yeast need ample oxygen (pure oxygen) added to give the yeast a good jump start and produce the proper flavors. My question is, what equipment has people used to do this and what type of store can it be found in? I realize that this may get alot of people sayin "this process is not necessary" but this is what I want to do so please give replies that answer the question.